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Carcass chilling: experimental investigation of weight loss from lean meat.

Author(s) : LOVETT D. A., HERBERT L. S., RADFORD R. D.

Type of article: Article, IJR article

Summary

Weight loss histories have been determined for slabs of warm, pre-rigor sheep meat, trimmed free of fat, cooled for up to 24 h by chilled air in a wind tunnel. Evaporation from a lean meat surface is seen to proceed in three stages. In a short first stage evaporation proceeds as if the meat surface were fully wetted. In the second stage the meat surface progressively dries, with the evaporation rate falling to as little as 35% of the fully wetted surface value. In the third stage the meat surface progressively rewets. Experimentally determined moisture profiles showed that drying occurred only in a thin layer near the meat surface. These results indicate that in the early stages of chilling, diffusional transport of water through a partly dried surface layer controls the flow of water to the meat surface and thereby the rate of evaporation weight loss.

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Pages: 33-37

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Details

  • Original title: Carcass chilling: experimental investigation of weight loss from lean meat.
  • Record ID : 30000708
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
  • Publication date: 1978

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